JP2007244264A - Method for producing stock - Google Patents
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本発明は、魚節または／および煮干魚類を風味原料として熱水抽出によってだしを製造する方法において、風味が強化され、保存安定性良好なだしを製造し得る改良された方法に関する。 TECHNICAL FIELD The present invention relates to an improved method for producing a soup stock with enhanced flavor and good storage stability in a method for producing soup stock by hot water extraction using fish bun or / and boiled fish as a flavor raw material.
魚節または／および煮干魚類から熱水抽出する常法により製造されただしは、抽出後、空気中での放置や、ろ過、濃縮、殺菌といった一連の工程を経ることにより、抽出直後のだし本来の好ましい風味が速やかに消失してしまうといった問題があった。 Manufactured by a conventional method of hot water extraction from fish bun or / and boiled fish. However, after extraction, it is left in the air, filtered, concentrated and sterilized through a series of steps, so that There was a problem that the preferred flavor disappeared quickly.
このようなだしの品質劣化を回避するために、低酸素雰囲気下、不活性ガス例えば窒素ガスで置換包装による保存が行われてきた（例えば、特許文献１参照）。あるいは脱気包装することにより低酸素雰囲気下に置くなどの処理が施されてきた（例えば、特許文献２参照）。これらの保存方法を実施することにより、だしの風味の劣化をある程度抑制することは可能である。しかしながら、これらの方法の実施にあたっては、相当に大規模な設備投資を必要とするため、生産コストの制約上、実施困難であった。また、その効果についても充分に満足できるものではなかった。 In order to avoid such quality deterioration of the soup stock, preservation by replacement packaging has been performed with an inert gas such as nitrogen gas in a low oxygen atmosphere (see, for example, Patent Document 1). Alternatively, treatment such as placing in a low oxygen atmosphere by deaeration packaging has been performed (see, for example, Patent Document 2). By implementing these storage methods, it is possible to suppress the deterioration of the dashi flavor to some extent. However, since the implementation of these methods requires a considerably large-scale capital investment, it has been difficult to implement due to production cost constraints. Moreover, the effect was not fully satisfactory.
さらにまた、だしの風味を強化する目的から、節類からだしを抽出すると同時に発生する蒸気を香気成分として回収することにより収率及び濃度を著しく向上させる方法（例えば、特許文献３参照）、さらに節類から得られる香気成分のうち、比較的高沸点の成分を回収することで節香気成分全体を強化させる方法（例えば、特許文献４参照）、かつお節等の節類や煮干品などの加工魚類を液化状態あるいは超臨界状態の二酸化炭素で処理して天然香気成分を液化二酸化炭素中に抽出回収し、上記処理後の残渣から呈味成分を有する呈味料を得、それぞれ得られた天然香気成分と呈味成分を合わせることからなる調味料の製法（例えば、特許文献５参照）、などが知られている。しかしながら、これらの方法の実施にあたっては特殊な装置を必要とするなど、生産コストの制約上、実施困難であった。また、魚介類または魚介類加工品よりだしを製造する工程において含硫化合物を添加することにより、風味が強化され、且つ、風味が長期間に亙って安定に保存される魚介類のだしを得る方法（例えば、特許文献６参照）が知られているが、硫黄化合物に関しては、例えばグルタチオンのように食品添加物としての使用は許可されておらず、使用不可のものも含み、また、例えばシステインのように使用可能であってもパン、天然果汁のみにしか使用できないといった制約をうけるため、実施が困難であった。 Furthermore, for the purpose of enhancing the flavor of the soup stock, a method for significantly improving the yield and concentration by recovering the steam generated as a fragrance component at the same time as extracting the stock from the knot (see, for example, Patent Document 3), A method of strengthening the whole aroma component by recovering components having a relatively high boiling point from aroma components obtained from knots (see, for example, Patent Document 4), and processed fish such as knots such as bonito and dried products The natural aroma component is extracted and recovered in liquefied carbon dioxide by treating with liquefied or supercritical carbon dioxide, and a flavorant having a taste component is obtained from the treated residue, and the obtained natural aroma A seasoning production method (for example, see Patent Document 5) comprising combining an ingredient and a taste ingredient is known. However, it has been difficult to implement these methods due to production cost constraints, such as requiring special equipment. In addition, by adding a sulfur-containing compound in the process of producing soup stock from seafood or processed fishery products, the flavor of the seafood stock is enhanced and the flavor is stably preserved over a long period of time. There are known methods (see, for example, Patent Document 6), but regarding sulfur compounds, use as a food additive, such as glutathione, is not permitted and includes those that cannot be used. Even though it could be used like cysteine, it was difficult to implement because it was restricted to use only bread and natural fruit juice.
また、０．２〜１．２mmの厚さを有するだし抽出用削り節を作ることによって、削り後１７〜２０時間経過後においても品質劣化に耐え、質の良い濃いだしを効率的に抽出することができる方法（例えば、特許文献７参照）や、魚節を粉砕する際に、魚節及び／又は魚節の製造工程中に副生する副産物等を水、アルコール溶媒等で抽出して得られる抽出液及び／又は燻液、鰹節フレーバー等の香料を添加して魚節を粉砕することにより、魚節粉末に前記抽出液及び／又は香料をコーティングすることができ、風味がよく、かつその風味の劣化の少ない魚節粉末を得る方法（例えば、特許文献８参照）といったように、原料となる魚節自体の改質を試みる方法もあるが、原料の品質差などの影響により一定の品質を維持するには課題が多く残されている。 Also, by making a stock extraction knuckle with a thickness of 0.2 to 1.2 mm, it can withstand quality deterioration even after 17 to 20 hours have elapsed after cutting, and efficiently extract high quality thick stock. Can be obtained by extracting with water, an alcohol solvent or the like by a method that can be used (for example, refer to Patent Document 7) or by smashing fishfish and by-products that are by-produced during the production process of fishfish By adding a fragrance such as an extract and / or syrup, bonito flavor, etc., the fish bun is pulverized, so that the extract and / or fragrance can be coated on the fish bun powder, and the flavor is good and its flavor. There is a method of trying to modify the fish bun itself, which is a raw material, such as a method for obtaining fish bun powder with little deterioration of the quality (for example, see Patent Document 8). Many challenges remain to maintain To have.
本発明の目的は、上記の問題点に鑑み、だしの製造工程において、その風味をバランスよく簡便に強化し、且つ、製造後においては風味の劣化を抑制し得る方法を提供することにある。 In view of the above problems, an object of the present invention is to provide a method that can enhance the flavor in a well-balanced and simple manner in a dashi manufacturing process and suppress the deterioration of the flavor after manufacturing.
本発明の他の目的は、だしを利用する各種の加工食品の風味を強化し、且つ、それら加工食品の品質変化を抑制することにより、好ましい各種の加工食品を提供することにある。 Another object of the present invention is to provide various kinds of preferred processed foods by enhancing the flavors of various kinds of processed foods using dashi and suppressing the quality change of these processed foods.
本発明者らは、上記した課題を達成すべく鋭意研究した結果、魚節、煮干魚類あるいはこれらを風味原料に用い、熱水抽出によって各種のだしを製造する際に、油脂素材としてドコサヘキサエン酸、エイコサペンタエン酸、該脂肪酸を構成成分とするトリグリセライド、該トリグリセライドを含有する素材、例えば、魚油、魚節エキスの油溶区分または魚介エキスの油溶区分を添加することにより、だしが有する本来の風味が強化され、且つ、製造後においては風味の劣化を抑制できることを見出し、本発明をなすに至った。すなわち、本発明は以下の内容を包含する。 As a result of earnest research to achieve the above-mentioned problems, the present inventors have used fish buns, boiled fish or these as flavor materials, and when producing various stocks by hot water extraction, docosahexaenoic acid, Eicosapentaenoic acid, triglyceride containing the fatty acid as a constituent, a material containing the triglyceride, for example, fish oil, fish-shelled fish oil-soluble division or seafood extract oil-soluble division Has been reinforced, and after production, it has been found that flavor deterioration can be suppressed, and the present invention has been made. That is, the present invention includes the following contents.
すなわち、本発明の第１は、魚節または／および煮干魚類を風味原料として熱水抽出によりだしを製造する際に、ドコサヘキサエン酸、エイコサペンタエン酸および該脂肪酸を構成成分とするトリグリセライド、該トリグリセライドを含む魚油、魚節エキスの油溶区分および魚介エキスの油溶区分からなる群より選ばれた少なくとも１種の油脂素材を添加してなるだしの製造法である。 That is, according to the first aspect of the present invention, when producing soup stock by hot water extraction using fish bun or / and boiled fish as a flavor raw material, triglyceride containing docosahexaenoic acid, eicosapentaenoic acid and the fatty acid as constituents, and triglyceride are used. This is a method for producing soup stock by adding at least one oil / fat raw material selected from the group consisting of a fish oil containing, an oil-soluble section of fish bun extract and an oil-soluble section of seafood extract.
本発明の第２は、魚節または／および煮干魚類の熱水抽出時あるいは抽出後に上記油脂素材を添加してなるだしの製造法である。 The second aspect of the present invention is a method for producing soup stock by adding the above-mentioned oil and fat material during or after hot water extraction of fish buns and / or boiled fish.
本発明の第３は、油脂素材を添加した後、固液分離操作あるいは圧搾より残存する油脂素材および不溶物残渣を取り除いてなるだしの製造法である。 The third aspect of the present invention is a method for producing soup stock by removing the remaining fat and oil material and insoluble residue from the solid-liquid separation operation or pressing after adding the fat and oil material.
本発明の第４は、上記いずれかの方法により製造されただしおよびこれを含有する加工食品である。 A fourth aspect of the present invention is a processed food which is produced by any of the above methods, but contains the same.
本発明によれば、だし本来の風味が強化され、且つ、製造後においては風味劣化を抑制できることから、風味が長期間に亙って安定に保存される等の利点を享受することができる。 According to the present invention, since the original flavor of the dashi is enhanced and the deterioration of the flavor can be suppressed after the production, it is possible to enjoy the advantage that the flavor is stably stored for a long period of time.
以下、本発明について詳細に説明する。
本発明において風味原料として用いる魚節には、例えば、かつお節、さば節、うるめ節、イワシ節（いりこ節）、ムロ節、サンマ節、まぐろ節などが挙げられる。また、煮干魚類としては、例えば、マイワシ、片口イワシ、ウルメイワシ、イカナゴ、鯵などを煮沸し、たんぱく質を凝固させ乾燥させたものが挙げられる。また、焼きあごもこれに含む。
Hereinafter, the present invention will be described in detail.
Examples of the fish bun used as a flavor raw material in the present invention include bonito bonito, mackerel bun, urushi bun, sardine bun (iriko bonito), mulo bun, saury bun, and tuna bun. Moreover, examples of the boiled fish include those obtained by boiling sardines, one-sided sardines, urchin eagle, eelfish, salmon, etc., and coagulating and drying the proteins. This includes grilled chin.
油脂素材としては、ドコサヘキサエン酸（ＤＨＡ）、エイコサペンタエン酸（ＥＰＡ）の単体の他、これら脂肪酸を構成成分として含有するトリグリセライド、該トリグリセライドを含有する魚油、魚節エキスの油溶区分、魚介エキスの油溶区分であってもよく、後者の方が入手が容易で、コスト的に有利である。因みに、魚油や魚節エキスの油溶区分および魚介エキスの油溶区分には該脂肪酸を構成成分とするトリグリセライドが存在し、その含量が比較的多い。 As fats and oils, in addition to docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), triglycerides containing these fatty acids as constituents, fish oils containing the triglycerides, oil-soluble divisions of fish knot extracts, fish extract An oil-soluble section may be used, and the latter is easier to obtain and more advantageous in terms of cost. Incidentally, the triglyceride containing the fatty acid is present in the oil-soluble section of fish oil and fish-bowl extract and the oil-soluble section of seafood extract, and the content thereof is relatively large.
魚油の搾油は、魚体の水洗、加熱による魚油の融出、圧搾によるフィッシュミールと液体成分の分離の工程で行われる。搾汁から遠心分離によって魚油を分離し、脱水して粗魚油が得られ、精製工程を経て魚油となる。魚油にはＤＨＡやＥＰＡが多く含有されており、日本の魚介類の脂肪酸組成を見ると例えばかつおでは、ＤＨＡ２４．８％、ＥＰＡ６．２％、まぐろではＤＨＡ１５．６％、ＥＰＡ３．６％、さばではＤＨＡ１３．２％、ＥＰＡ９．０％という文献値も存在する（日本食品脂溶性成分表（科学技術庁資源調査会１９９０）。 Fish oil extraction is performed in the steps of washing the fish body, melting the fish oil by heating, and separating the fish meal and liquid components by pressing. The fish oil is separated from the squeezed juice by centrifugation, dehydrated to obtain crude fish oil, which is converted into fish oil through a purification process. Fish oil contains a lot of DHA and EPA. Looking at the fatty acid composition of Japanese seafood, for example, bonito has DHA 24.8%, EPA 6.2%, tuna has DHA 15.6%, EPA 3.6%, mackerel In addition, there are literature values of DHA 13.2% and EPA 9.0% (Japanese food fat-soluble component table (Science and Technology Agency Resource Research Committee 1990).
魚節エキスの油溶区分はかつお節、さば節、うるめ節、イワシ節、ムロ節、サンマ節、まぐろ節などを製造する際に生成するクッカージュースあるいは缶詰製造時に生成する煮汁を濃縮後、遠心分離することにより得られる。また、かつお節などをアルコール等の有機溶剤によって抽出することにより得ることもできる。また、液化炭酸ガス抽出によって抽出されたエキスを低温で静置、もしくは遠心分離することにより、水溶性区分と分離することによっても得られる。 The oil-soluble classification of fish bun extract is concentrated after cooking cooker juice or simmered bonito, mackerel, seaweed, sardine, sardine, saury, tuna, etc. Can be obtained. It can also be obtained by extracting bonito and the like with an organic solvent such as alcohol. It can also be obtained by separating the extract extracted by liquefied carbon dioxide extraction from the water-soluble fraction by standing at low temperature or by centrifuging.
魚介エキスの油溶区分はかつお、まぐろ、ホタテなどの魚介類の煮汁をアルコール等の有機溶剤により抽出、もしくは遠心分離することにより得られる。 The oil-soluble section of the seafood extract can be obtained by extracting or centrifuging boiled seafood such as bonito, tuna and scallops with an organic solvent such as alcohol.
油脂素材を添加する時期はだし製造時であれば特に制限はなく、だし抽出開始直前、抽出中、固液分離（ろ過）後、濃縮前、殺菌前のいずれのタイミングであってもよい。抽出後に油脂素材を添加した際には、加熱酸化により風味を効果的に発現させるために再加熱を行えばよい。また、必要に応じて清澄化のためのろ過工程を追加してもよい。この工程もだし製造時に含まれる。 There is no particular limitation on the timing of adding the fat and oil raw material as long as it is at the time of manufacture, and it may be any time immediately before the start of extraction, during extraction, after solid-liquid separation (filtration), before concentration, or before sterilization. When an oil or fat material is added after extraction, reheating may be performed in order to effectively express the flavor by heat oxidation. Moreover, you may add the filtration process for clarification as needed. This process is also included in the dashi manufacture.
得られるだしの風味は油脂素材の添加濃度、添加後の加熱温度、加熱時間を調整することにより質や強さをコントロールすることができる。ちなみに添加濃度が高く、加熱温度が高く、加熱時間が長いほど強い風味のだしが得られるが、風味として好ましい濃度、加熱温度、加熱時間が存在する。油脂素材の添加濃度を高くした場合、だしが懸濁する虞があるが、この場合は必要に応じて清澄化のためのろ過工程を追加してもよい。ちなみにろ過工程により残存する油脂素材が取り除かれても、すでに発現した風味成分はだしの方に移行しているので得られるだしの風味に影響はない。さらに油脂素材が残存すると過度の酸化劣化などにより、異風味を発現する虞があるため、そういう意味でも、だし抽出後は残存する油脂素材を速やかに取り除く方が好ましい。 The quality and strength of the soup stock obtained can be controlled by adjusting the addition concentration of the fat and oil material, the heating temperature after the addition, and the heating time. Incidentally, the higher the additive concentration, the higher the heating temperature, and the longer the heating time, the stronger the flavor of the stock is obtained. However, there are preferred concentrations, heating temperature and heating time for the flavor. When the added concentration of the fat and oil material is increased, the stock may be suspended, but in this case, a filtration step for clarification may be added as necessary. By the way, even if the remaining fat and oil material is removed by the filtration process, the flavor component already expressed has shifted to the dashi stock, so there is no effect on the stock flavor. Furthermore, if the oil / fat material remains, there is a risk of developing an unusual flavor due to excessive oxidative degradation. Therefore, in that sense, it is preferable to quickly remove the remaining oil / fat material after extraction.
このようにして製造しただしを濃縮、乾燥などの加工を経て、エキス、エキス粉末にしても効果は変わらない。だしやだし加工品をめんつゆなどの各種調味料、加工食品に配合しても同様の効果が得られる。後記実施例から明らかなように、かつお節より抽出した麺汁用だしの風味が強化され、且つ、風味が長期間に亙って安定に保存される。 The effect is not changed even if it is manufactured in this way and processed by concentration, drying, etc., and then extract or extract powder. The same effect can be obtained by blending dashi and dashi stock into various seasonings such as noodle soup and processed foods. As will be apparent from the examples described later, the flavor of the noodle soup stock extracted from bonito is enhanced, and the flavor is stably preserved over a long period of time.
風味発現のメカニズムは、まだ詳らかではないが、油脂素材中に存在するドコサヘキサエン酸、エイコサペンタエン酸およびこれらを構成成分として含有するトリグリセライドがだし中で加熱されることで、だし風味を増強させるような揮発性の成分が生成するためと考察される。 The mechanism of flavor expression is not yet clear, but docosahexaenoic acid, eicosapentaenoic acid, and triglycerides containing these as constituents in the oil and fat material are heated in the stock to enhance the stock flavor. This is thought to be due to the formation of volatile components.
魚節または煮干魚類を熱水抽出によりだしを製造するには、常法に従って行えばよい。削り節の形状は厚削り、薄削り、粉砕のいずれでもかまわない。
節または煮干魚の濃度に関しては、０．１〜５０重量％、好ましくは１〜２５重量％であり、加熱温度は５０〜１００℃、好ましくは７０〜９５℃である。加熱時間は濃度や抽出温度に依存し、通常１〜１２０分程度である。温度が高いほど加熱時間が短時間ですむということは言うまでもない。
そのときのドコサヘキサエン酸もしくはエイコサペンタエン酸又はドコサヘキサエン酸とエイコサペンタエン酸を合計した添加量は節または煮干魚に対し０．０１〜１０重量％、好ましくは０．０２〜２重量％とする。
In order to produce soup stock from hot-boiled fish or dried fish, hot water extraction may be carried out according to a conventional method. The shape of the shaving node may be thick, thin, or pulverized.
Regarding the concentration of knot or dried fish, it is 0.1 to 50% by weight, preferably 1 to 25% by weight, and the heating temperature is 50 to 100 ° C, preferably 70 to 95 ° C. The heating time depends on the concentration and extraction temperature, and is usually about 1 to 120 minutes. Needless to say, the higher the temperature, the shorter the heating time.
The total amount of docosahexaenoic acid or eicosapentaenoic acid or docosahexaenoic acid and eicosapentaenoic acid at that time is 0.01 to 10% by weight, preferably 0.02 to 2% by weight, based on the dried or dried fish.
尚、魚油、魚節エキスの油溶区分、魚介エキスの油溶区分など、純品でない油脂素材を添加する際の添加濃度は、含有されるドコサヘキサエン酸もしくはエイコサペンタエン酸の遊離脂肪酸濃度として換算する。 In addition, the addition concentration when adding non-pure oils and fats such as fish oil, fish knot extract oil-soluble classification and seafood extract oil-soluble classification is converted as the free fatty acid concentration of docosahexaenoic acid or eicosapentaenoic acid contained. .
以下、実施例を挙げて具体的に説明するが、本発明はこれらに限定されるものではない。なお、特記しない限り、％は重量％を示す。 Hereinafter, although an example is given and explained concretely, the present invention is not limited to these. Unless otherwise specified,% indicates% by weight.
ドコサヘキサエン酸（ＤＨＡ）またはエイコサペンタエン酸（ＥＰＡ）の添加結果
イオン交換水（以下、「水」と略記する）および市販の鰹枯節から９０〜９５℃で４０分間抽出することで得られた５％だし各１０ｍｌにドコサヘキサエン酸（ＤＨＡ）を１０１ｐｐｍもしくはエイコサペンタエン酸（ＥＰＡ）を１２３ｐｐｍ添加後、液温９０〜９５℃で３０分間加熱を行った。結果を表１に示す。
Results of addition of docosahexaenoic acid (DHA) or eicosapentaenoic acid (EPA) 5% obtained by extraction from ion-exchanged water (hereinafter abbreviated as “water”) and commercially available drought node at 90-95 ° C. for 40 minutes However, after adding 101 ppm of docosahexaenoic acid (DHA) or 123 ppm of eicosapentaenoic acid (EPA) to each 10 ml, heating was performed at a liquid temperature of 90 to 95 ° C. for 30 minutes. The results are shown in Table 1.
濃厚鰹だしの製造
標準の大きさの鰹荒本節を粉砕した。その際に同時に得られる微粉は篩によって除去し、可及的均一な大きさの削り節のみを取得した。該削り節１２５ｇに対し沸騰中の水５００ｇを注ぎ入れ、直後に液化炭酸ガス抽出によって得られた荒本節エキスの油溶区分を水に対し０．０５％、０．１％、１％を添加した。そのまま８５℃で５０分保持、だしを抽出した後、熱時、濾布上に注ぎ、それぞれ「試験だし１」、「試験だし２」及び「試験だし３」を取得した。得量は「対照だし」と共に３００ｇである。なお、ろ過後のだしに油の浮遊等は認められなかった。
尚、本実施例で使用した魚節エキスの油溶区分の脂肪酸組成は表２に示す。
Manufacture of thick soup stock Standard size koji Aramoto kushi was crushed. At the same time, the fine powder obtained at the same time was removed by a sieve, and only a shaving node having a uniform size was obtained. Pouring 500 g of boiling water into 125 g of the shaving node, immediately after adding 0.05%, 0.1% and 1% of the oil-soluble section of the Aramoto kushi extract obtained by liquefied carbon dioxide extraction to water . This was kept at 85 ° C. for 50 minutes, and the stock was extracted and then poured on the filter cloth when heated to obtain “test stock 1”, “test stock 2” and “test stock 3”, respectively. The yield is 300 g together with “control dashi”. In addition, no floating oil was observed in the stock after filtration.
In addition, Table 2 shows the fatty acid composition of the oil-soluble section of the fish knot extract used in this example.
めんつゆの調製および評価
実施例２で取得した「試験だし１」、「試験だし２」、「試験だし３」並びに「対照だし」を固形分含量が等しくなるように水で希釈した。希釈しただし各９０ｇに、かえし９ｇ（市販の醤油７ｇ、グラニュー糖２ｇを混合し加温により溶解したもの）、みりん１ｇを添加して加温しめんつゆを調製した。めんつゆの液温が６０℃まで低下した時、直ちに、めんつゆの好ましさを評価する官能試験に付した。パネラーは４名、評価時間は１０分であった。評価結果を表３に示す。
Preparation and Evaluation of Mentsuyu “Test Dashi 1”, “Test Dashi 2”, “Test Dashi 3” and “Control Dashi” obtained in Example 2 were diluted with water so that the solid content was equal. Diluted, however, 90 g of each was prepared with 9 g of maple (7 g of commercially available soy sauce and 2 g of granulated sugar and dissolved by heating) and 1 g of mirin to prepare warm noodle soup. When the liquid temperature of the noodle soup dropped to 60 ° C., it was immediately subjected to a sensory test for evaluating the preference of the noodle soup. There were 4 panelists and the evaluation time was 10 minutes. The evaluation results are shown in Table 3.
表３に示す通り、対照だしはくん臭が強いのに対して「試験だし１」、「試験だし２」、「試験だし３」の順に従ってくん臭が弱くなる傾向を示した。「試験だし１」よりも「試験だし２」の方が、また「試験だし２」よりも「試験だし３」の方がそれぞれ肉風味が向上するとともに荒本節の特徴であるくん臭がマスキングされ、より好ましい風味になっていると評価された。 As shown in Table 3, the control stock had a strong scent, whereas the test scent showed a tendency to become weaker in the order of “Test Stock 1”, “Test Stock 2”, and “Test Stock 3”. “Test Dashi 2” is better than “Test Dashi 1”, and “Test Dashi 3” is better than “Test Dashi 2”, and the flavor of Aramoto is masked. It was evaluated that the flavor was more favorable.
添加時期の確認
実施例２と同様の方法によって得られた削り節１２５ｇに対し沸騰中の水５００ｇを注ぎ入れ、直後に液化炭酸ガス抽出によって得られた荒本節エキスの油区分１ｇを添加した。そのまま８５℃で５０分保持、熱時、濾布上に注いで得られただし「試験だし４」と、抽出終了１５分前に荒本節エキスの油区分１ｇを添加後、熱時、濾布上に注ぎ得られた「試験だし５」について官能評価を実施した。
Confirmation of time of addition 500 g of boiling water was poured into 125 g of shavings obtained by the same method as in Example 2, and immediately after that, 1 g of the oil section of the crude koji extract obtained by liquefied carbon dioxide extraction was added. Retained at 85 ° C for 50 minutes, poured on filter cloth when heated, except for “Test Dashi 4”, 1 g of oil section of Aramoto-bushi extract 15 minutes before completion of extraction, then heated on filter cloth A sensory evaluation was performed on “Test Dashi 5” obtained by pouring the sample.
その結果、「試験だし４」、「試験だし５」ともに肉風味が向上し、甘い雑節のような風味が増していることが確認された。 As a result, it was confirmed that both “Test Dashi 4” and “Test Dashi 5” had an improved meat flavor and an increased taste like a sweet knot.
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